La Pluie Roasted Cauliflower with Coconut Chutney

Serves 4 as a side. Recipe courtesy of chef Joshua Lewin of Juliet Restaurant

Make this cauliflower on its own as an easy, weeknight side or make with the chutney (recipe follows) for an elevated dish!

1 head cauliflower
2 tablespoons olive oil
2 teaspoons La Pluie
1 teapsoon kosher salt
1 teaspoon black pepper

Preheat oven to 450˚ F (a high heat oven is ideal, but it’s OK to roast at a lower temp if you’re using your oven for another dish at the same time). Set out a sheet pan.

Remove the stem and cut cauliflower into medium florets. In a large bowl, toss it with olive oil until evenly coated.

Roast until the florets are fully cooked and well browned, but not mushy. (Rotate the pan once during the roasting if the florets are not browning evenly.)

Put the roasted cauliflower back in the bowl and season with La Pluie, salt, and pepper. Toss to coat evenly.

Serve with coconut chutney on the side.

Coconut Chutney
This chutney is a beautiful mix of cool and hot flavors, with creamy and exciting bits of spices. Chutney is good for other roast vegetables, chicken, or fish.

10 ounces coconut milk
1 bunch cilantro, leaves only
2 limes, juiced (or 1 lemon)
1 tablespoon mustard oil (optional)
3 tablespoons canola oil
1/2 cup dry split chickpeas (channa dal)
1 tablespoon mustard seed
1 Thai chili, whole
1 Fresno or jalapeño pepper, halved and seeded
1 tablespoon La Pluie
1 teaspoon Vadouvan

Combine coconut with citrus juice and cilantro in blender or food processor, process until very smooth.

In a small skillet, heat the oils, then add chickpeas. When they start to lightly brown, add mustard seed and chilies, and when they pop, add the spices to quickly toast.

Add chickpea-spice mix immediately to blender and pulse just a few times (should retain plenty of texture).

Salad, Side

Greek Farro Salad with Kozani Spiced Feta

Serves 4 as a main, 6 as a starter.

Here’s our “cold weather” version of the popular Greek salad. By adding farro (an ancient grain) plus oregano-roasted tomatoes you get a hearty & healthy alternative to this iconic salad. The Kozani feta makes it dinner-party worthy!

2½ cups cooked farro (kept warm)
1 cucumber, peeled, seeded & chopped
4 scallions sliced
2 radishes, sliced
½ cup minced parsley leaves
¼ cup minced mint leaves
Zest from 1 lemon
Salt & black pepper, to taste
1 batch Curio’s vinaigrette
1 batch roasted grape tomatoes (see below)
3 cups chopped romaine lettuce
1 batch Kozani Spice marinated feta (see below)
Toasted walnuts or pine nuts, to garnish

Put the farro into a large mixing bowl. Add the fresh vegetables, herbs, lemon zest & a half cup of the vinaigrette. Mix well, add salt & pepper to taste. Add the roasted tomatoes & gently stir to distribute them through the salad without breaking them up. Let the salad rest for at least 15 minutes so that the flavors can meld.

Just before you’re ready to serve, dress the chopped romaine very lightly with a little of the lemon vinaigrette & arrange it on a platter. Mound the farro salad on top of the lettuce. Strew the marinated feta chunks over the salad & garnish generously with nuts. (Stash leftover vinaigrette in the fridge, tightly covered, for future salads.)

Roasted Grape Tomatoes

Winter tomatoes aren’t summer tomatoes here in New England. But roasting them deepens their flavor & a touch of honey brings out their sweetness. If you make the salad during tomato season, use fresh grape or cherry tomatoes, instead.

1 pint grape tomatoes, washed & dried

2 teaspoons olive oil

Pinch dried Greek oregano

Pinch salt

1 teaspoon honey

Preheat the oven to 400˚ F. Cut the tomatoes in half lengthwise & pile them in the center of a rimmed baking sheet. Drizzle them with the oil & use your hands to toss them gently, coating them (and the pan with oil). Arrange the tomatoes, cut side up, in a single layer. Crush the oregano & sprinkle it over the tomatoes. Sprinkle them with salt, then drizzle the honey over them. Roast for 40–45 minutes, until the tomatoes are almost collapsed & have caramelized edges. Let them cool to room temperature before using. They can be made up to a day ahead.

Kozani Spice Marinated Feta Cheese

7 ounces Greek sheep’s or goat’s milk feta cheese, drained

1 tablespoon fresh lemon juice

1 tablespoon Kozani Spice

2 tablespoons olive oil

Put the block of feta into a wide bowl or glass pie plate. Drizzle half the lemon juice over it, then flip the block over & drizzle the other side with the remaining juice. Sprinkle half the Kozani Spice on top of the block, then flip it over & repeat on the other side. Drizzle the oil over the block. Let stand for 20 minutes, then crumble the cheese into bite-sized chunks and let stand for another 20 minutes (or up to overnight, covered & refrigerated).


Our Kozani Spice blend takes its name from the Northern Greek region where saffron is grown.

The blend is wonderful in savory dishes, but its sunny flavor is also at home in simple desserts.

See accompanying card for the vinaigrette recipe.


Roasted Tomatoes with Kandy Spice and Honey

Serves 4-6 as a side, more as an appetizer.

Roasting brings out the deep richness of tomatoes and onions, complemented here with a drizzle of honey and the sweet aroma of our Kandy Spice. This dish is tasty with cheese, roast chicken, pork chops or poached fish.

3 cups cherry tomatoes, cut in half
1 cup very thin onion “half-moon” slices
3 tablespoons olive oil
2 teaspoons honey
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 teaspoon Kandy Spice blend
1 lemon, for zest

Preheat the oven to 375°. Pour 2 tablespoons of oil into a 9” x 13” rimmed, metal baking sheet. Use your fingers to spread the oil out over the bottom of the pan.

Arrange the tomatoes, cut side up, in a single layer on the oiled sheet. Arrange the onions in a mound on top of the tomatoes. Drizzle the remaining oil over the vegetables, and sprinkle with salt and pepper. Drizzle the honey over the vegetables, then sprinkle the Kandy spice over them.

Roast for 30–40 minutes until the tomatoes are collapsed and the onion tips are deeply browned. Take the baking sheet out of the oven. Grate the lemon zest over the vegetables, then allow them to cool to room temperature right on the pan, which will allow the tomatoes to reabsorb most of the juices.

Best served at room temperature. Covered, this dish will keep in the fridge for a day or two.


Our Kandy Spice blend was inspired by the city in central Sri Lanka where we source our fair-trade cinnamon. It blends sweet spices, including cinnamon, cardamom, mace, and fennel with black pepper and ginger, which give it some sparkle. Try it when baking desserts and in savory dishes or mulled wine.


Da Lat Roasted Delicata Squash

Serves 4 as a side.

This makes a lovely side dish for meat or poultry. Alternately, serve it at room temperature atop lightly dressed salad greens. For either preparation, a garnish of fresh herbs adds sparkle — try chopped cilantro and mint.

1 large or 2 small Delicata squash, washed
1 cup very thinly sliced onion (from half a medium onion)
2 tablespoons olive oil
1 tablespoon unseasoned rice vinegar
1 1/2 teaspoons Da Lat Spice
1/4 teaspoon fine sea salt
2 tablespoons brown or coconut sugar
1/2 teaspoon Makrut lime leaf powder

Preheat the oven to 375° and lightly grease a large, rimmed baking tray.

Cut the squash in half lengthwise and remove the seeds, then cut each half crosswise in 1/8” thick slices (about 6 cups total). Put the squash and onion slices into a large mixing bowl.

In a separate bowl, whisk together the oil, vinegar, Da Lat Spice, salt, and sugar, then pour the mixture over the squash and onion slices. Toss to evenly coat the vegetables.

Transfer the vegetables to the baking sheet and spread them in an even, mostly one-slice thick layer. Bake for 20-25 minutes, turning the vegetables once or twice during that time, until the squash is tender and the onions’ tips are well browned.

Dust the Makrut powder over the roasted vegetables and toss gently to combine. Serve warm or at room temperature.


Da Lat Spice has lively, bold notes that complement root vegetables and squash. Delicata squash has a mild, sweet flavor that pairs well with the cassia, cocoa nibs, and pepper in this blend.

Side, Salad

Curried Egg Salad

Makes a generous 2 cups, enough for 3–4 sandwiches.

We think that egg salad is somehow both luxurious and comforting. Our Comfort Curry blend makes this version scrumptious, too.

4 hard-boiled eggs, peeled & well chopped
3 tablespoons sour cream
2 teaspoons white wine vinegar
2 teaspoons Comfort Curry
1/2 teaspoon nigella seeds
1 1/2 teaspoon minced parsley
1/4 teaspoon grated garlic (from about half of a medium-sized clove)
1/4 teaspoon each salt and black pepper, or to taste

Use a whisk to combine all the ingredients, except the eggs, in a medium mixing bowl. Add the chopped eggs and gently fold them into the dressing. Serve it forth!

For a satisfying lunch, toast some seedy, rustic bread. Top the toast with egg salad and sliced avocado. (Adding few roughly chopped cilantro leaves and a sprinkle of Maras pepper flakes makes a nice garnish.)


Inspired by South Indian curries, Comfort Curry is a mild but deeply aromatic blend that combines ginger, cardamom, cinnamon, mace, and fennel. These sweet spices are balanced by earthier ones, such as cumin, nigella, white pepper, and our gorgeous Sri Lankan turmeric.


Brussels Sprouts Bravas with Pine Nuts

Serves 4 as a side.

Brussels sprouts are bold enough to pair nicely with assertive flavor of a not-too-spicy bravas-style sauce.

1 pound Brussels sprouts, trimmed
1/2 cup finely diced onion
2 tablespoons + 1/4 cup olive oil
2 teaspoons Chili Today blend
2 teaspoon smoked paprika, divided
1 tablespoon finely minced garlic
1 cup diced tomato with juices
1/4 cup minced parsley
1 teaspoon finely minced lemon peel*
Sea salt, to taste
2 teaspoons fresh lemon juice, divided
3 tablespoons toasted pine nuts

Cut the Brussels sprouts in half lengthwise. Set a large skillet over medium-high heat and add the sprouts plus 2 tablespoons of water. Cover the skillet, let the sprouts steam for 2–3 minutes. Remove the cover and let any remaining water evaporate before adding 2 tablespoons of oil and a pinch of salt. Shake the skillet to distribute the oil, then replace the cover and cook undisturbed for 3-4 minutes. Uncover and cook for another couple of minutes, stirring or shaking/tossing the sprouts, which will be tender (but not mushy) and have browned edges. Transfer the sprouts to a bowl, set aside.

Return the pan to the heat and add remaining 1/4 cup of oil and the onions, sauté for a minute or two. Add the Chili Today, garlic, 1 teaspoon of paprika, and a big pinch of salt, cook for about 2 minutes. Add the tomatoes. Reduce the heat a little so that the sauce is simmering

Cook for about five minutes, stirring and breaking up the tomatoes — the sauce will thicken, darken, and become glossy.

Add the cooked sprouts to the skillet and stir gently to coat them with sauce. Fold in the parsley, lemon peel, and 1 teaspoon of the lemon juice. Take a taste to be sure that the sauce is well seasoned, add salt if needed.

Mound the saucy sprouts on a serving dish, sprinkle with the remaining lemon juice and paprika. Garnish by scattering the pinenuts over the top. Serve hot or at room temperature.

* Use a vegetable peeler to cut three, thin strips of peel, lengthwise from the lemon. (The strips should be mostly yellow with very little white pith on them.) Cut these strips in a very thin julienne, then cut the julienne crosswise into tiny bits. You should net about a

teaspoon of finely minced peel.


Chili Today is a house-made chili powder. It’s a complex, yet subtle, combination of fruity ancho and smoky Urfa chilies ground with paprika, ginger, cinnamon, Mexican oregano, onion, cumin, garlic, and long pepper.